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Papas Rellenas.... Yummy!. Just can't say no to crispy potato balls stuffed with ground beef. Serve alongside your favourite hot sauce, oh my!

https://www.cookedbyjulie.com/papas-rellenas/

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Yields1 Serving
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
1

Start by peeling the potatoes and rinsing them in cold water. Chop them into quarters and place them in a large pot. Cover with water and cook for 25-30 minutes or until fork-tender.

2

Once the potatoes are fork-tender, drain well. Pass hot potatoes through a ricer into a large bowl. Add the egg, butter, granulated garlic, and salt. Season generously. Let the potato mixture cool completely.

3

While the potatoes cool, prepare the ground beef mixture. Heat some oil in a large skillet over medium-high heat. Add the beef and brown completely. This should take about 10 minutes. Add the onions and tomato paste and cook for 2-3 minutes. Stir in the garlic, adobo, sazon, bay leaf, tomato sauce, and olives. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. Allow the beef mixture to cool completely.

4

Measure out about 1/4 cup of the potato mixture onto the palm of your hand. Flatten the potato mixture with an indentation in the center. Add about 1-2 tbsp of the beef mixture to the center and roll the potato into a ball. You can make these as small or big as you like.

5

In a bowl, whisk 3 eggs. Add the plain breadcrumbs to a separate dish and season with salt and pepper

6

Dip the balls into the egg mixture and then roll in the breadcrumbs. Repeat this process twice or until the potato balls are completely coated. Place the potato balls on a lined baking sheet with parchment paper and freeze for 30 minutes.

7

Heat some oil and fry the potato balls for 2-3 minutes on each side or until golden brown. It's important to flip the potato balls frequently for even coloring.

Ingredients

Directions

1

Start by peeling the potatoes and rinsing them in cold water. Chop them into quarters and place them in a large pot. Cover with water and cook for 25-30 minutes or until fork-tender.

2

Once the potatoes are fork-tender, drain well. Pass hot potatoes through a ricer into a large bowl. Add the egg, butter, granulated garlic, and salt. Season generously. Let the potato mixture cool completely.

3

While the potatoes cool, prepare the ground beef mixture. Heat some oil in a large skillet over medium-high heat. Add the beef and brown completely. This should take about 10 minutes. Add the onions and tomato paste and cook for 2-3 minutes. Stir in the garlic, adobo, sazon, bay leaf, tomato sauce, and olives. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. Allow the beef mixture to cool completely.

4

Measure out about 1/4 cup of the potato mixture onto the palm of your hand. Flatten the potato mixture with an indentation in the center. Add about 1-2 tbsp of the beef mixture to the center and roll the potato into a ball. You can make these as small or big as you like.

5

In a bowl, whisk 3 eggs. Add the plain breadcrumbs to a separate dish and season with salt and pepper

6

Dip the balls into the egg mixture and then roll in the breadcrumbs. Repeat this process twice or until the potato balls are completely coated. Place the potato balls on a lined baking sheet with parchment paper and freeze for 30 minutes.

7

Heat some oil and fry the potato balls for 2-3 minutes on each side or until golden brown. It's important to flip the potato balls frequently for even coloring.

Papas Rellenas